Lasagna Soup (slow cooker)

A few days ago, our summer weather decided to take a break and give us Fall weather. It only lasted about a day or two, but it was overcast, cold, rainy, and windy. It put me in Fall mode, so I decided to pull out my slow cooker and make some soup. It was so easy to throw together, which was nice since we spent the day running errands. This soup has so much flavor and is perfect for Fall/Winter days, to bring to a family, etc. I definitely will be adding this to the meal plan again!


1 lb ground turkey
1 cup vegetable broth
4 garlic cloves, minced
1 tbsp Italian seasoning
1 tbsp dried Basil
3/4 cup onions, chopped
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 cans tomato soup
3 cups pasta (I used Farfalle, any type works)
1 cup Parmesan cheese (or Mozzarella works)



In a large pan, cook turkey and onion until turkey is cooked through. Drain liquid and place in the bottom of your slow cooker. Add in the broth, garlic, seasonings, tomatoes, paste, and soup. Place lid on slow cooker and cook on low for 7 hours, or high for 4 hours. About 30 minutes before soup is cooked, boil water and cook the pasta until al dente. Drain water and add pasta to the slow cooker. Allow to cook an additional 30 minutes. Sprinkle cheese on top and allow to melt. Serve warm in a bowl.

Adapted from: Six Sister’s Stuff

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  1. Kerry Boyd says:


    I’m new to this site and just wanted to say that this dish looks amazing. I currently follow the Slimming World eating plan and this recipe is perfect for that. Thank you so much.I look forward to trying it out tomorrow


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